Making applesauce is easy. One of my favorite fall tasks and
well whenever we run out of applesauce, which happens often with the little
ones that love it!I used to use Lindsay’s method (Passionate Homemaking) then I moved out of my parent’s house
and realized the value of a good blender.

My new method for applesauce still preserves many of the
great nutrients but works better for peoplewith cheap (or no) blenders.

I start by peeling and chopping all of the apples, They need
to be cubes that will cook well and mash later depending on the smoothness of
applesauce you like. Think making mashed potatoes :o)

I put all my chunks in a pot and add a tiny bit of water. If
you are adding cinnamon most people say do it after it’s sauce, I say add it
now, gives the flavors more time to meld. Turn the pot on to medium heat and
stir until the apples begin to soften. If you prefer chunkier applesauce, as
soon as the apples begin to soften start mashing or blending if you like smooth
applesauce let it boil and cook a little longer.

If you are canning your applesauce (as I do) start your jar
sanitizing while the apples cook. Sanitize 4 or 5 2cup (pint I guess?) jars for
larger apples 1 or 2 jars for smaller apples.

Once the apples reach the softness of your choice, transfer
the mixture to your second rate blender or pull out your potato masher.Mash or blend your apples to the desired
consistency. Your applesauce is done. Enjoy or can for later enjoyment.

Pull your jars out and ready them
for the sauce. Fill the jars leaving about an inch of headspace (to the edge of
the ring). Process in a boiling water canner for 20 minutes.Allow the jars to cool on the counter Label
and store for later!